These lobsters need nothing more than drawn butter and lemons as companions at the table (preferably one covered with newspaper and set with bibs, lobster picks, and nutcrackers). Lobster also has an affinity for fresh herbs, such as tarragon, chervil, and parsley, any of which can be minced and stirred into the melted butter. Of course, some people think the best way to eat lobster is to pile it on a buttered, toasted bun (see recipe). No matter how you plan to enjoy lobster, you’ll need to extract the succulent meat; see the how-to (page 240).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.